A Superior Forcemeat for Risoles, Fritters, and Savoury Meat Balls

Ingredients

• 0.5 pound fat of smoked beef
• 1 pound lean veal
• mushrooms
• parsley
• salt
• pepper
• lemon peel
• 2 French rolls
• 3 eggs
• mushroom powder
• 1 spoonful ketchup
• 1 bay leaf
• 1 onion
• lemon juice

Instructions

1. Scrape the fat from the smoked beef and pound the lean veal finely in a mortar together with the chopped mushrooms, minced parsley, salt, pepper, and grated lemon peel.
2. Soak the crumb of two French rolls in good gravy. If you wish the forcemeat to be very highly flavored, season this gravy with mushroom powder, a spoonful of ketchup, a bay leaf, an onion, pepper, salt, and lemon juice.
3. Press the moisture out of the soaked bread crumb and add it to the pounded meat along with the three beaten eggs, mixing well.
4. Form the mixture into whatever shape is required—balls, risoles, or fritters. Fry or warm gently in gravy according to the dish for which it is intended.
5. Note: Any cold meats may be substituted, pounded, seasoned, and prepared by this method; the seasoning may be varied or simplified as desired.